calcs are just a gauge or best guess considering variables. the advice to watch and observe the starter is best approach, especially older yeast. FWIW, i have been happy with smaller or projected under pitch with english yeast.
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Are you sure Ken? I know it can be hard to wait
Only allowing warm beer sales I'm told is supposed to lower the frequency of drinking and driving! If you think people buy cold beer to drink in the car on the way home, I guess it lowers the desirability of that but really can't serve any other purpose but to fill the wallets of state licensed liquor stores
Mark, here in Indiana, we can buy beer in a grocery store, but only licensed liquor stores can sell cold beer, and no alcohol on Sundays. Needless to say the drive through across the street (Stateline Rd) is packed all day long on Sunday, especially during football season. With no refriferated sales except in liquor stores, we won't be getting Russian River products anytime soon, even if Vinnie ever decides to expand distribution again
I have been experimenting with using the double-drop technique to start slurries that are older than 5 weeks from the date that the batch was pitched.Mark- can you explain what it means to do this^^^^^^ grow from slant. thanks
Here's my process:
1.) Pitch the entire slurry (100 to 150ml of solids) into starter wort
2.) Separate the liquid fraction from the sediment when signs of low krausen appear
3.) Pitch the separated liquid fraction at high krausen
This technique allows me to capture a large number of viable cells from the slurry while discarding the non-viable cells and all of the remaining break and organic matter. I have yet to try it with a really old (> 6 months) slurry because it is just as easy to grow a new culture from slant.
I am using pellets. Again, I just find it strange that this is the first time this has happened but it is what it is. I am definitely seeing hop matter in the glass. I was hoping that it was just an initial settling but that may not be the case. If it won't subside I will likely pull the hops after a week or so.
pH is a big part of getting a crisp, lager like character. I like a pH of 5.3 for pale lagers.
That's a LOT of mulch for a 5 gallon recipe. How much are you going to brew???